The Keto RN Fish Tacos

The Keto RN Fish Tacos

Fish:

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 to 1/4 teaspoon cayenne pepper 12 ounces of white fish of your choice (I used Tilapia).

Boss sauce:

1/2 cup sour cream

1/4 cup avocado oil mayonnaise

1 1/2 teaspoons lime juice

1/2 teaspoon salt

1 teaspoon chili powder

3/4 teaspoons ground cumin

1/2 teaspoon paprika

1/8 to 1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

Other ingredients for serving:

10 ounce bag of shredded cabbage

Pico de Gallo

Avocado slices

Fresh cilantro

Lime wedges

Corn tortillas (optional)

Instructions:

Preheat oven to 400°F and line a rimmed cookie sheet with parchment paper

Mix the fish seasoning and a small bowl and combine well. Pat the fish fry with paper towels and coat the fish with the seasoning mixture.

Place the fish on the baking sheet and bake for 8 to 10 minutes, until opaque in the center and slightly firm to the touch. Set aside.

Make the boss sauce! Put all the ingredients for the sauce together in a medium size bowl and combine well. Set aside.

Assemble the tacos. If using a tortilla, place a chunk of dill fish in the middle of the tortilla, then top with pico de gallo, and drizzle with boss sauce on top. If using a bed of cabbage, place cabbage on a plate or in a bowl, top with fish, pico de gallo and sauce.

Garnish with avocado slices, cilantro leaves, more pico de gallo and lime wedges if desired.

Enjoy!

Carbs: 6.8g without tortilla